Chocolate Souffles Food

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HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE



Hot chocolate soufflés with chocolate cream sauce image

Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 30m

Number Of Ingredients 11

142ml pot single cream
25g caster sugar
100g dark chocolate (70% cocoa), broken into pieces
25g butter
melted butter , for greasing
50g caster sugar , plus 2 tbsp extra
175g dark chocolate (70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
icing sugar , to serve

Steps:

  • Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
  • Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
  • Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
  • Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

CHOCOLATE SOUFFLE



Chocolate Souffle image

Make and share this Chocolate Souffle recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 ounces best-quality bittersweet chocolate, chopped
1/4 cup butter, softened
4 large egg yolks
10 large egg whites
1/4 cup sugar
icing sugar
whipped cream

Steps:

  • Butter a soufflé dish and dust with sugar, tapping out excess.
  • Preheat oven to 430F.
  • Melt chocolate and stir until smooth.
  • Whisk butter into hot chocolate; add yolks and combine well.
  • Beat egg whites until frothy.
  • Beat in sugar gradually, and beat until whites hold stiff peaks.
  • Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
  • Pour into prepared dish.
  • Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
  • Bake for 40 minutes (center will be very soft).
  • Give a light dusting of icing sugar over top, bring to table immediately.
  • Serve with Whipped Cream.

Nutrition Facts : Calories 247.7, Fat 16.2, SaturatedFat 8.9, Cholesterol 214.9, Sodium 246.5, Carbohydrate 13.7, Sugar 13.2, Protein 11.8

HOT CHOCOLATE SOUFFLé



Hot chocolate soufflé image

Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h17m

Number Of Ingredients 17

25g unsalted butter , for greasing
finely grated chocolate
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa

Steps:

  • Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
  • For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
  • Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
  • Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
  • Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
  • Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  • Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
  • Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
  • Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  • So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
  • The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus softened butter, for the ramekins
1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins
8 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract
3 large egg yolks plus 6 egg whites, at room temperature
1/4 teaspoon cream of tartar
Triple Raspberry Sauce, recipe follows
Confectioners' sugar, for dusting
1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

Steps:

  • Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
  • Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
  • Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
  • Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
  • Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
  • Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
  • Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
  • In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
  • Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  • Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
  • Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

HOT CHOCOLATE SOUFFLé



Hot chocolate soufflé image

Making soufflés is easy when you have Mary to guide you - and this huge chocolate version is a sure fire hit.

Provided by Mary Berry

Categories     Desserts

Yield Serves 8

Number Of Ingredients 9

butter, for greasing
180g/6¼oz plain chocolate (minimum 36% cocoa solids)
300ml/10fl oz milk
25g/1oz cocoa powder
4 large free-range egg yolks
60g/2¼oz caster sugar, plus extra for dusting
40g/1½oz plain flour
6 large free-range egg whites
40g/1½oz caster sugar

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.
  • Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.
  • For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.
  • Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.
  • Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature.
  • In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.
  • Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.
  • Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 individual servings

Number Of Ingredients 9

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish

Steps:

  • Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
  • Set an oven rack in lower third of the oven and preheat to 400 degrees F.
  • Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
  • Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
  • Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
  • Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
  • Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
  • Copyright 2007 Television Food Network, G.P. All rights reserved

DARK CHOCOLATE SOUFFLE



Dark Chocolate Souffle image

This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!

Provided by Rita1652

Categories     Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 ounce heavy cream
4 ounces dark chocolate
1/2 tablespoon butter
2 large eggs (separated into whites and yolks)
1 dash cream of tartar
1/4 cup sugar
berries
2 pieces dark chocolate
powdered sugar

Steps:

  • Preheat oven to 375°F.
  • Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
  • Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
  • Whisk the two egg yolks into the chocolate.
  • In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
  • Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
  • Without over mixing, fold the remaining egg whites into the batter.
  • Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
  • Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
  • Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.

Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7

FROZEN CHOCOLATE "SOUFFLéS"



Frozen Chocolate

Just got this from Kraft, via e-mail. It sounds delicious and easy. Cook time is minimum freeze time.

Provided by WI Cheesehead

Categories     Frozen Desserts

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups skim milk
6 ounces jell-o fat-free sugar-free instant chocolate pudding mix (8 serving size)
2 cups thawed Cool Whip Lite
16 reduced-fat oreo cookies, chopped (about 2 cups)
8 maraschino cherries

Steps:

  • POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
  • Gently stir in whipped topping.
  • SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
  • Cover evenly with half of the pudding mixture.
  • Repeat layers. Cover with foil.
  • FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
  • Peel away paper to unmold onto dessert plates. Top each with a cherry.
  • Store leftovers in freezer.

Nutrition Facts : Calories 163.8, Fat 3.2, SaturatedFat 2.5, Cholesterol 2.2, Sodium 671.5, Carbohydrate 28.3, Fiber 1.5, Sugar 6.5, Protein 5.3

CHOCOLATE SOUFFLéS FOR TWO



Chocolate Soufflés for Two image

Airy, puffy chocolate heaven just for the two of you. Tastes like a night out on the town-only at home.

Provided by My Food and Family

Categories     Dairy

Time 47m

Yield 2 servings

Number Of Ingredients 6

1 egg, separated
2 Tbsp. sugar
1 Tbsp. butter
1 Tbsp. flour
1/4 cup milk
1 oz. BAKER'S Semi-Sweet Chocolate, finely chopped

Steps:

  • Heat oven to 325ºF.
  • Beat egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.
  • Melt butter in small saucepan on medium heat. Stir in flour until blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Stir in egg yolk, then beaten egg white just until blended.
  • Pour into 2 (6-oz.) ramekins; place on baking sheet,
  • Bake 30 to 32 min. or until soufflés are puffed and centers are set. Serve immediately.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 100 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 20 g, Protein 5 g

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.

Provided by Daniel Boulud

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1/4 cup sugar, plus more to coat ramekins
4 1/2 ounces bittersweet chocolate, roughly chopped, preferably 70% Guanaja Valrhona brand; about 1 cup, chopped
1/2 cup whole milk
3/4 tablespoon cornstarch
2 large egg yolks
4 large egg whites
Sea salt
Powdered sugar, for serving (optional)
Unsweetened whipped cream, for serving (optional)

Steps:

  • Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
  • Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
  • In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
  • Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
  • When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for the ramekins
1 tablespoon sugar, plus more for the ramekins
1/2 cup chocolate syrup
1 large egg yolk plus 3 egg whites
Pinch of cream of tartar
Cocoa powder, for dusting (optional)

Steps:

  • Preheat the oven to 400 degrees F. Butter four 6-ounce ramekins; sprinkle with sugar and tap out the excess. Put the ramekins on a baking sheet; transfer to the freezer while you make the batter.
  • Heat the chocolate syrup and 2 tablespoons butter in a small saucepan over low heat until the butter melts, about 2 minutes; let cool. Whisk the egg yolk in a medium bowl. Slowly whisk in the chocolate syrup mixture until combined.
  • Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Add 1 tablespoon sugar and beat until stiff peaks just form, 1 to 2 more minutes.
  • Fold one-third of the beaten egg whites into the chocolate-yolk mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain.
  • 5. Divide the batter among the prepared ramekins. Bake until the souffles are puffed and browned around the edges, 18 to 20 minutes. Dust with cocoa powder and serve immediately.

CHOCOLATE SOUFFLé



Chocolate Soufflé image

This is from Hubert Keller. Saw it made on TV. It's delicious! I made it in one large souffle mold rather than individual ones. I used Grand Marnier rather than rum.

Provided by MarielC

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons butter, softened
sugar, for dusting
8 tablespoons butter
10 tablespoons all-purpose flour
2 cups milk
6 ounces semisweet baking chocolate, chopped into small pieces
2 ounces unsweetened baking chocolate, chopped into small pieces
1 cup sugar
2 tablespoons vanilla extract
2 tablespoons dark Jamaican rum
8 egg yolks
10 egg whites
1 teaspoon sugar
1/2 teaspoon cream of tartar
1/4 cup powdered sugar, for dusting

Steps:

  • Put a rack on the lowest level of the oven and preheat to 375°F.
  • Brush 8, 6-ounce individual soufflé molds or ramekins with the softened butter. Dust the bottom and sides of the molds with granulated sugar by pouring in a couple of tablespoons of sugar, then swirling around. Pour and shake out any excess sugar.
  • To make the roux, use a medium saucepan to melt 8 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for approximately 3 minutes. The mixture should be very smooth. Turn off the heat and let sit.
  • In a small saucepan, heat the milk over a low heat until it comes to a slow simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of sugar, vanilla, and rum, and whisk until smooth.
  • Gradually pour the chocolate mixture into the butter and flour mixture. Turn the heat back to low and whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
  • Whisk in the egg yolks one a time until fully incorporated.
  • Turn off the heat and transfer the mixture into a large mixing bowl.
  • In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of tartar. Whip with an electric mixer on medium-high speed until soft peaks form.
  • Using a rubber spatula, transfer 1/4 of the egg whites into the soufflé mixture and stir until fully combined.
  • Add half of the remaining egg whites and fold gently together until mixture is smooth, being careful to keep the airiness and lightness of the mixture. Add the remaining egg whites and fold in gently.
  • Spoon the mixture into the prepared soufflé molds filling 3/4 of the mold. Bake 12-14 minutes or until the soufflés have risen and browned.
  • Dust with powdered sugar and serve immediately.

Nutrition Facts : Calories 566, Fat 33.9, SaturatedFat 19.9, Cholesterol 243.1, Sodium 233.1, Carbohydrate 56.2, Fiber 2.7, Sugar 41.7, Protein 11.9

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Claire Robinson

Categories     dessert

Time 42m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons butter, plus more for coating ramekins
1/4 cup granulated sugar, plus more for coating ramekins
8 ounces good quality dark chocolate, chopped
7 eggs, separated
Pinch salt
Melted vanilla bean ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
  • Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
  • Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!
  • Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.
  • Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 soufflés

Number Of Ingredients 7

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
4 large eggs
4 large egg yolks
Large pinch of salt
1/2 cup all purpose flour

Steps:

  • Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
  • Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
  • Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Brandy     Winter     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 10

10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3/4 cup heavy whipping cream
5 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
1 tablespoon vanilla extract
1/4 teaspoon salt
6 large eggs, separated
Pinch of cream of tartar
Powdered sugar

Steps:

  • Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
  • Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Pierre Gagnaire

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Bastille Day     Cognac/Armagnac     Winter     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 (generous) servings.

Number Of Ingredients 9

2 tablespoons superfine granulated sugar plus additional for coating soup plates
4 ounces Valrhona Caraïbe bittersweet (66%) chocolate, finely chopped
6 large egg yolks
1/2 tablespoon Cognac
7 large egg whites
3/4 teaspoon salt
Unsweetened cocoa powder for dusting
Special equipment: 4 (1 1/2- to 2-cup) ovenproof soup plates
Accompaniments: Pistachio Ice Cream , Warm Chocolate Sauce , and Caramelized Nuts

Steps:

  • Preheat oven to 400°F.
  • Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.
  • Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan.
  • Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held). Mix in chocolate at low speed.
  • Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.
  • Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
  • Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).
  • Lightly dust soufflés with cocoa and serve with accompaniments.

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Soufflé Authentic recipe. PREP 10min. COOK 20min. READY IN 30min. The following basic soufflé recipe is adapted from the Eggs website ( www.eggs.ca ). For an easier separation of the yolks from egg whites, use cold eggs. Add the …
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  • Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.
  • While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.


CHOCOLATE SOUFFLéS WITH CRèME ANGLAISE - FOOD AND WINE
In another bowl, using clean beaters, beat the egg whites with the salt until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until the whites are glossy.
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  • Preheat the oven to 400°. In a bowl, stir the crushed cookies with 2 tablespoons of the sugar. Brush eight 4-ounce ramekins with butter and coat with the cookie mixture, pouring out the excess. Place the ramekins on a baking sheet and refrigerate.
  • In a double boiler, melt the 3 tablespoons of butter with the bittersweet and unsweetened chocolates. Remove from the heat and let cool.
  • In a large bowl, using a handheld electric mixer, beat the egg yolks with 6 tablespoons of the sugar at medium speed until pale and thickened, about 4 minutes. Gradually beat in the cooled chocolate.
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4.8/5
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  • 1 Preheat the oven to 200°C/fan 180°C/gas 6. Put a baking tray in the oven to warm. Make sure you leave enough space between the oven racks for the soufflés to rise.
  • 2 Rub the spread on the inside of two ramekins, then add 1 teaspoon of the sugar to each ramekin and swirl it around so the spread is covered with a thin layer of sugar. Shake off any sugar that hasn’t stuck.
  • 3 Put the chocolate in a large heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) and stir continuously until melted. Remove from the heat.
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DOUBLE-CHOCOLATE SOUFFLéS RECIPE - MIMI THORISSON | FOOD ...
In a large bowl, beat the egg yolks. Gradually whisk in the chocolate mixture until smooth. In another large bowl, using an electric mixer, beat the egg whites at high speed until …
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Total Time 45 mins
  • Preheat the oven to 400°. Grease eight 10-ounce ramekins with butter and dust with sugar, tapping out the excess; set on a rimmed baking sheet.
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  • In a large bowl, beat the egg yolks. Gradually whisk in the chocolate mixture until smooth. In another large bowl, using an electric mixer, beat the egg whites at high speed until medium peaks form, about 2 minutes. Gradually beat in the 1/2 cup of sugar and continue beating until the whites form stiff peaks, 2 to 3 minutes.
  • Carefully fold the egg whites into the chocolate mixture until no streaks remain. Spoon the soufflé into the prepared ramekins and bake in the center of the oven until risen, about 15 minutes. Serve right away.


CHOCOLATE SOUFFLéS RECIPE - CURTIS STONE | FOOD & WINE
In a large bowl set over a pan of simmering water, melt the chocolate. Off the heat, whisk in the water and cocoa until smooth. In another bowl, using a handheld electric mixer, …
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Servings 6
Total Time 30 mins
  • Preheat the oven to 350°. Butter six 1-cup ramekins and coat with granulated sugar, tapping out the excess. Place the ramekins on a sturdy baking sheet.
  • In a large bowl set over a pan of simmering water, melt the chocolate. Off the heat, whisk in the water and cocoa until smooth. In another bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually beat in the 1/3 cup of granulated sugar and beat at high speed until the whites are firm and glossy, about 1 minute. Fold one-fourth of the beaten egg whites into the chocolate mixture, then fold in the rest until no streaks of white remain.
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  • Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
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  • In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  • Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.


SOUFFLé - WIKIPEDIA

From en.wikipedia.org
Main ingredients Egg yolks, egg whites
Type Egg-based dish
Place of origin France


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